Disease prevention after grape harvesting is the focus of grape production management in the next step. Some grape growing farmers often ignore the disease prevention and control after fruit harvest. In fact, the prevention of disease after harvesting is just as important as the management of disease prevention during flowering and fruiting. Because the prevention and treatment of post-harvest vineyard disease prevention will directly affect the production of next year. Therefore, we must not relax post-harvest disease prevention efforts. We must focus on the implementation of the following disease prevention measures.
After the harvesting of the grapes is completed, the trimmed branches, dead leaves, diseased leaves, remaining diseased fruits, and tendrils, the removed damaged bags, and the weeds in the garden are removed from the garden. And deep down or burned. In this way, it will help reduce the disease density in the park and reduce the chance of disease occurrence in the next year. At the same time, grape leaves are vulnerable to downy mildew, powdery mildew, white rot, and brown spot diseases. After harvesting the grapes, the whole garden was sprayed with 5% hexylazole WP 1500 times, 78% Cobo WP 500 times, etc., and downy mildew plus metalaxyl 400 times or grams. Exposure 600 to 700 times or 2500 times rapid inhibition of the net spray, common drugs 2 times, until the grape deciduous with lime sulfur 100 times solution to seal the park to kill a variety of pathogens.
Apple Powder is a kind of Apple extract and a Fruit&Vegetable Power of our company. It is a light yellow
Powder , concentrated and dried from Apple fruits.
Apple is the apple of the apple subfamily of the Rose family, the tree is deciduous trees.Apple nutritional value is very high, rich in minerals and vitamins, rich in calcium, help to metabolize excess salt in the body, malic acid can metabolize
heat, prevent obesity in the lower body.Apple is a kind of food with low quantity of heat, produce the quantity of heat of 60 kilocalorie or so every 100 grams.
There are hundreds of apple varieties, which are divided into three categories: wine varieties, cooking varieties and fresh food varieties.The three varieties differ in size, color, aroma, smoothness (and perhaps brittleness, flavor) and other characteristics.Many varieties are high in sugar, moderate in acidity and low in tannin.In addition to being eaten raw, apples can be prepared in a variety of ways. They are often used as pastry fillings. Apple scones are probably the first American sweet.Fried apple often with sausage, pork chops and other dishes with food, especially in Europe is particularly common.The latest taxonomic evidence suggests there are just 38 species in the genus Apple.
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